Vegetables High in Zinc (121st - 140th) (per 100 g edible portion)

• Eggplant Pickle (karashi-zuke)
  
  0.4 mg
• Eggplant Pickle (koji-zuke)
  
  0.4 mg
• Sweet corn, Canned product (cream style)
  
  0.4 mg
• Red pepper (leaves and fruits, sauteed)
  
  0.4 mg
• Red pepper (leaves and fruits, raw)
  
  0.4 mg
• Malabar nightshade (stems and leaves, boiled)
  
  0.4 mg
• Malabar nightshade (stems and leaves, raw)
  
  0.4 mg
• Bamboo shoot (canned in water)
  
  0.4 mg
• Takana, broad leaf mustard (salted pickles)
  
  0.4 mg
• Tsumamina (leaves, raw)
  
  0.4 mg
• Ha-daikon (leaves, raw)
  
  0.4 mg
• Ta cai (leaves, boiled)
  
  0.4 mg
• Royal fern, Nama-zenmai (young shoots, boiled)
  
  0.4 mg
• Zucchini (fruit, raw)
  
  0.4 mg
• Sugukina (pickles)
  
  0.4 mg
• Ha-shoga (rhizome, raw)
  
  0.4 mg
• Shandong cai (salted pickles)
  
  0.4 mg
• Shandong cai (leaves, boiled)
  
  0.4 mg
• Zha cai (pickles)
  
  0.4 mg
• Gyoja-ninniku (leaves, raw)
  
  0.4 mg